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Flank Steak with Homemade Chimichurri


The addition of Chimichurri adds a greater depth of flavor to this Flank Steak recipe.

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  • 2 ounces fresh parsley (1 small bunch), stems removed
  • 4 medium garlic cloves
  • 2 tablespoons red wine vinegar
  • 1 tablespoon water
  • 1 tablespoon fresh oregano
  • 1 1⁄2 teaspoons kosher salt
  • 1 ⁄4 teaspoon black pepper
  • 1 ⁄4 teaspoon crushed red pepper flakes
  • 4 teaspoons olive oil, divided
  • 1 pound uncooked lean and trimmed beef flank steak
  • 2 sprays cooking spray
  • 1 pinch kosher salt, or to taste
  • 1 pinch black pepper, or to taste


Servings 4
Preparation time 15mins
Cooking time 35mins
Adapted from


Step 1

In a blender or mini chopper, puree parsley, garlic, vinegar, water, oregano, 11/2 teaspoons salt,1/4 teaspoon pepper and pepper flakes until relatively smooth. Remove 3 tablespoons chimichurri to a small bowl; stir in 1 teaspoon oil. Rub mixture in bowl all over steak; cover and marinate for 8 hours and up to 24 hours.

Add remaining 1 tablespoon oil to remaining chimichurri; reserve in refrigerator.

Off heat, coat a grill or grill pan with cooking spray. Preheat grill to high heat.

Wipe marinade off steak and pat steak dry with a paper towel or clean kitchen towel; season steak with additional salt and pepper, if desired. Grill steak until medium rare, flipping once, about 5 to 7 minutes per side (or longer until desired degree of doneness). Remove steak from grill; let rest a few minutes before slicing against grain. Serve steak drizzled with reserved chimichurri.

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